Friday, November 5, 2010

GINGERED CARROT CAKE COOKIES

Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to gobble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect and contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.Those easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

Method:1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.For more fun I have iced my cookies with plain icing.Store the cookies in an airtight container at room temperature.Serving suggestions:Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

Your pictures are always so remarkable; I especially love the one with the little horse. I'm a huge fan of baking with carrots and with ginger, they're truly irresistable. A wonderful recipe. I also love Scandinavian films so can see we have plenty in common. Have a great weekend Rosa!

Rosa...not altering the recipe must have been one of your rarer times for sure! How did you hold back? Alright, I can understand your fondness for Dorie ;o)I will have to try this cookie because carrot cake is one of my specialties, however, I've never made cookies...and I do like the coconut in it too. I will have to add to your tiny change though...I'll grate in some fresh ginger...sorry I can't resist ;o))

FOODESSA: Thanks! It was very difficult to hold back! ;-P I hope you'll like them Adding fresh ginger is a great idea.

BARBARA: Thanks! We love carrot cake. There exists different versions here (a little different to the US cake). In Switzerland we have the "Aargauer Rüblitorte" (Iced and decorated with marzipan carrots).

SOMA: Thanks so much! Yes, they were frost bitten. On the day I took those pictures it was awfully cold...

As a carrot cake fan and a spice freak myself, I'd be really please to help you finish your next batch of this wonderful cookies!If you could just replace the egg by a handle of linseeds and the butter by some margarine, that would be just fine. :-))